Directions

Preheat oven to 425°F (220°C). Stir together chili powder, half the salt, ginger, thyme, brown sugar, pepper and cinnamon. Rub chicken with half of the oil and season with spice mixture. Place on large parchment paper–lined baking sheet. Toss carrots with remaining salt and oil. Arrange in single layer on baking sheet with chicken.

Bake for 20 to 25 minutes or until juices run clear and internal temperature of chicken reaches 165°F (74°C). Transfer to plate; let cool before slicing. Meanwhile, return carrots to oven; bake for 5 to 8 minutes or until golden and tender.

Slice chicken and arrange evenly along centre of each tortilla, leaving 1-inch border at ends. Top with kale, apple, goat cheese and pumpkin seeds. Fold bottom of tortilla over filling, then fold in sides and roll up tightly. Slice wraps in half.